RECR 470 Study Guide - Final Guide: Liquidated Damages, Auction, Overhead Projector

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Food and Beverage: Chapter 14
Functions/Purposes of food and beverage:
Keep people moving around
Generate conversation
To impress
Role of food/beverage
Breakfast: can get people out of bed and go to sessions on time
Gala event: Food sets the vibe, gets people talking
Business mixer/cocktail: relaxes people, gets them talking. Makes people feel
comfortable
Types of Service
Breakfast
Refreshment Break
Gala event/dinner
Cocktail reception
Dinner
Lunch
Desert
Receptions
Catering
Breakfast: Types, what to keep in mind
Buffet: minimum charge; more expensive
Food stations
More food goes to waist
But more options for guests to eat
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Plated: Cheaper option
Know how much to make of each item
Can prepare and serve while a speaker is talking.
Keep service time in mind.
Plated is quicker because people are limited on amounts of food.
Buffet allows people to get seconds and thirds
Why is there a minimum charge for Buffet:
Because so much food could go to waist, and you have to make a larger amount than
the number attending given because some people want seconds.
Advantages of breaks inside/outside of meeting rooms:
Inside: Keeps random people from stealing the food. And keeps people all in one place
Outside: Easier for service staff, more space outside, and keeps people from getting
distracted by food.
Disadvantages of breaks inside/outside of meeting rooms:
Inside: Can distract attendees, cause loud noises when staff is setting up, takes up
space in room.
Outside: Random people walking by could snag some of the food
Vocabulary:
Meals:
Ideas:
Advantage of multiple food stations:
Keeps shorter lines
Serves people quicker
Allows meetings to continue quicker
Advantages/ Disadvantages of passed s. set hos d’eoues
Passed
Makes food last longer
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More control over amount of food served
Fancier
Good for short receptions
Soe people ay get upset if they ated ore food ad ould’t fid the serers.
Set
Allows people to walk around more and look at different options
Looks nice having them plated; good presentation
Allows guests to eat more; could replace a dinner
But does cause lines and waiting
Trends in setup
Themes
Sweet & Savory
Elevation and layers
Ex: image of the layers of different breakfast items displayed
Individual serving; portions already measured out and served
Allows guests to feel some control
Furniture Trends
Homey and comfy furniture, to help keep attendees relaxed
Action Stations
Food made in front of guests by a chef
Ex: carving stations, salad stations, omelet station
Sweet & Savory
Salty and sweet foods served
Good for taste buds, adds a little change
Making food last longer
Set up of room.
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Document Summary

Breakfast: can get people out of bed and go to sessions on time. Gala event: food sets the vibe, gets people talking. Know how much to make of each item. Can prepare and serve while a speaker is talking. Plated is quicker because people are limited on amounts of food. Buffet allows people to get seconds and thirds. Why is there a minimum charge for buffet: Because so much food could go to waist, and you have to make a larger amount than the number attending given because some people want seconds. Inside: keeps random people from stealing the food. Outside: easier for service staff, more space outside, and keeps people from getting distracted by food. Inside: can distract attendees, cause loud noises when staff is setting up, takes up space in room. Outside: random people walking by could snag some of the food. Advantages/ disadvantages of passed (cid:448)s. set ho(cid:396)s d"eou(cid:448)(cid:396)es.

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